So I am a chicken salad lover .. love the mayo goodness with pickles and onion and all kinds of stuff thrown in. Alas since I can no longer have it the way I loved it... I have come up with a great new recipe for a healthy chicken salad.

- about 2 cups shredded or cubed chicken (however you like, I just rip apart a roast chicken after taking the skin off.
-Orange, red, yellow or green bell pepper (whichever is your fav. I use orange or yellow)
- 2 celery stalked diced
- 2-3 green onions diced ( i like a lotta onion)
-1/2cup hummus! yes ladies hummus! I use Trader Joes original hummus, but you could easily use garlic hummus or whatever flavor is your fav.
salt and pepper to taste.. I just use pepper, sometimes lemon pepper or garlic pepper.

Basically just combine everything. I put in enough hummus to make it moist, but not overly so. I have it with a few pita chips or just by itself. Totally fills my chicken salad needs. YUMMERS

I just use mayo and sweet relish in mine (I get the no sugar added sweet relish made with Splenda, though). I used to use the canola oil mayo, but for some reason, I can taste a difference between that and regular mayo now, so I just use regular. I think my tastebuds are getting more sensitive!

Come to think of it, I don't think I've had hummus at all since my surgery. It may be time to rediscover it!

Something else to try to cut the fat and even boost the protein a bit in salads like that - half mayo, half Greek yogurt.

I love hummus and I love greek style yogurt! HMMMM! will try them both in the chicken salad. I make a Greek-style yogurt every week and use if for cooking, sour cream sub, and baking. Hummus.....has saved my bacon many a time when I come home at night and want to eat the house down. My DIL just introduced me to a new "green" Greek sauce from our favorite Greek place. I know there is olive oil and garlic in it, but haven't figured out the rest. It is not like a pesto, and the brats won't give out their recipe. It is as green as grass and a little salty. Any ideas?

Whip your egg whites and cream of tartar in a grease-free, chilled bowl on high speed until soft peaks form and hold their shape when you lift the beaters. Add the sugar sub, 1 tablespoon at a time; until whites turn glossy and form stiff peaks and hold their shape. Whisk in cocoa and vanilla until blended.

Line a baking sheet with parchment paper. Fit a large star nozzle into pastry bag; pipe 20 cookies. (I used a baggie with a hole cut in the corner.) Bake 30 minutes, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Some of the girls were making sammies out of these using light cool whip. I don't know how they store because my grandkids and DH was here! They figure around 19 cal. each, but I don't know what kind of sugar sub they used. 1 gram of protein.